Chorizo and Fiddlehead Pasta Salad

Chorizo and Fiddlehead Pasta Salad

  • Preparation 20 min
  • Cooking 10 min
  • Servings 8
  • Sans noix
  • Sans lactose
  • Sans produits laitiers

Categories

Ingredients

  • Salad

    • 1 box 3/4 lb (375 g) gemelli pasta
    • 2 cups (500 ml) fiddleheads, thoroughly washed and drained
    • 2 smoked chorizo sausages, about 150 g each, halved lengthwise and cut into 1/4-inch (1/2-cm) thick half-slices
    • 1 tablespoon (15 ml) olive oil
    • 1 English cucumber, seeded and thinly sliced
    • 1/4 cup (60 ml) chopped parsley
  • Sundried Tomato Mayonnaise

    • 1/2 cup (125 ml) oil-packed sundried tomatoes, drained and chopped
    • 1 egg yolk
    • 1 tablespoon (15 ml) Dijon mustard
    • 1 tablespoon (15 ml) lemon juice
    • 1 clove garlic, finely chopped
    • 3/4 cup (180 ml) vegetable oil
    • Salt and pepper

Preparation

  • Mayonnaise

Note from Ricardo

If you can’t find fiddleheads, replace them with asparagus or green beans cut into pieces.

Personal Note